Dinner · 40 min · mexican

Tlayuda Oaxaqueña

This is the kind of Mexican dinner you’ll make on repeat — large tlayuda tortillas and refried black beans, 40 minutes, big payoff.

✓ USDA-verified nutrition data

Ingredients

• 4 Large tlayuda tortillas
• 2 cups Refried black beans
• 2 cups Oaxaca cheese
• 2 cups Cabbage
• 1 Tomato
• 1 Avocado
• 1/2 cup Chapulines
• 1 cup Salsa roja
• 2 tbsp Lard or oil

Steps

1. Spread each giant tortilla with a layer of refried beans, edge to edge — the beans glue everything to the crisp base.
2. Top with shredded Oaxaca cheese and toast on a hot comal or under the broiler until the tortilla crisps and the cheese melts into strings.
3. The tlayuda must go crisp like a cracker. If it stays soft, give it another minute — the crunch is the point.
4. Top with shredded cabbage, diced tomato, and avocado slices.
5. Scatter chapulines over the top for the traditional Oaxacan crunch, or skip them and keep it classic.
6. Serve whole with salsa roja on the side. Eat it like a pizza, folded or flat.

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